BCH 311 NEUROCHEMISTRY: [1 Unit Chemical and impulse transmission. Transmitter agents synthesis, release and
inhibitory neurotransmitters, GABA, Dopamine substance etc.
BCH 312 FOOD AND NUTRITION BIOCHEMISTRY (2 Units) An introduction to the theory and application of physical and chemical methods for determining the constituents of food. Food processing, preservation and storage of traditional foods –
root and stem tubers, fruits and fruit drinks,
seeds and grains, green and vegetables. Food poisoning and intoxication prevention and cure. Food nutrients Energy values of foods and energy expenditure by mammalians. Nutritive value of foods - carbohydrates, fats,
proteins, vitamins, mineral elements and water.
Nutritional disorders, prevention and therapy. Nutritional status and nutritional requirements. Recommended dietary allowances. Assessment of nutritional status. Nutrient requirements in relation to Physical,
activity and ageing, diet and disease, obesity and under nutrition.
BCH 314 PROTEIN STRUCTURE AND FUNCTION (3 Units) Classification of proteins with examples from important groups. Isolation and characterization of proteins. Criteria for purity. Determination of shape and size of the protein molecule primary structure.
Reaction of amino side chains, evolutionary aspects of amino acid sequences. Secondary, tertiary and quanternary structures of proteins. Protein-protein interaction correlation of structure with function.
BCH 316 BIOCHEMICAL REASONING [1 Unit Evaluation and design of experimental biochemistry from available information and data.
Analysis, interpretation and inference - drawing from biochemical research data.
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